Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Mother’s Day

RECIPE: Strawberry Iced Tea

For Easter or Mother’s Day, Strawberry Iced Tea is delish!

The recipe is from Shangri-La Tea Company.

RECIPE: Strawberry Iced Tea

  • 2 cups whole frozen strawberries
  • 32 fluid ounces brewed tea
  • 1/3 cup white sugar
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 box fresh strawberries
  • Mint leaves
  • Ice
  •  
    Preparation

    1. BREW tea and cool to room temperature.

    2. BLEND frozen strawberries in a food processor until smooth, then strain

    3. MIX together pureed strawberries, tea, desired amount of sugar and lemon juice

    4. Serve over ice with fresh strawberry garnish.

     

    strawberry-iced-tea-shangri-lateacompany-230

    Toast a special occasion with strawberry iced tea. Photo courtesy Shangri La Tea.

     

      

    Comments

    EASTER: Pink, White & Green Deviled Eggs

    Make these gorgeous pink deviled eggs ahead of time for easy holiday entertaining: They’re perfect for Easter brunch or snacking.

    You can make all of the eggs pink, half pink/half white, or tint some pickle brine light green for a tricolor selection.

    Mix and match your toppings from the list in the recipe or whatever else appeals to you.

    Prep time is 20 minutes.

    RECIPE: PICKLED PINK DEVILED EGGS

    Ingredients For 20 egg halves

  • 12 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons finely chopped fresh dill or chives
  •  

    Pickled deviled eggs in Easter colors. Photo and recipe courtesy American Egg Board.

     

    For The Marinade

  • 1 jar (16 ounces) beets
  • 1 cup water
  • 1 cup white vinegar
  •  
    Garnishes

  • Capers & chives
  • Crab meat & fresh dill
  • Diced red bell peppers and flat-leaf (Italian) parsley
  • Small cooked shrimp & chives
  • Smoked salmon
  • Steamed asparagus tips
  • Sweet pickles, sliced jalapeños or pickled jalapeños
  •  

    aunt-nellies-beets-sliced-jar-230

    You only need the beet liquid, so enjoy the
    beets in a salad, on a sandwich (instead of
    tomato) or as a side. Photo courtesy Aunt
    Nellie’s.

     

    Preparation

    Deviled eggs can be made up to 12 hours ahead. Refrigerate them, covered.

    1. CUT eggs lengthwise in half. Remove yolks to medium bowl. Reserve 20 white halves; finely chop remaining 4 white halves.

    2. MASH yolks with fork. Add finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. Add dill; mix well. Cover and refrigerate.

    3. DRAIN beets, reserving juice (about 2/3 cup). Set beets aside for another use. Combine beet juice, water and vinegar. Arrange egg whites cut side down in shallow container. Pour beet mixture over eggs. Cover tightly. Refrigerate at least several hours or overnight, turning occasionally.

    If you want two or three colors, divide the eggs among the beet brine, plain pickle brine and tinted pickle brine. If using brine, you don’t need the water and vinegar.

    4. REMOVE purple egg whites from beet mixture, pat dry with paper towels. Spoon 1 heaping tablespoon of yolk mixture into each reserved egg white half. Garnish as desired.

     
    RECIPE TIPS

  • Don’t use the freshest eggs. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
  • Easier peeling technique. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. To peel a hard-boiled egg, gently tap it on the countertop until shell is finely crackled all over. Roll the egg between your hands to loosen the shell. Starting peeling at the large end, holding the egg under cold running water to help ease the shell off.
  • Easy mixing and filling method. Combine the filling ingredients in a 1-quart plastic food-storage bag. Press out the air and seal the bag. Press and roll the bag with your hands until the mixture is well blended. Push the filling toward bottom corner of bag. Snip off about a 1/2-inch of corner. Squeeze the filling from bag into the egg whites.
  • Picnic or tailgate tip. Prepare the filling in a plastic bag, as above. Transport the whites and yolk mixture separately in a cooler. Fill the eggs on the spot, pressing filling out of snipped corner of bag.

      

  • Comments

    TIP OF THE DAY: Make A Liqueur For Mom Or Dad

    clementine-vodka-kaminsky-230

    Home-infused clementine vodka. Photo ©
    Hannah Kaminsky | Bittersweet Blog.

     

    Our colleague Hannah Kaminsky of Bittersweet Blog has already made her Mother’s Day gift: which she calls climoncello (a rift on the lemon liqueur, limoncello).

    You’ve got more than enough time to make your own liqueur for Mother’s Day or Father’s Day, in any flavor you choose. It simply requires a base spirit—vodka—plus fruit and sugar.

    You don’t even have to buy fruit: You can use citrus peels leftover from other recipes, which is what started Hannah on this journey. You can save them up in a freezer bag, and make a mixed citrus if you don’t have enough of any one variety. You’ll also need a large infusing jar and a funnel.

    Then, just cook it up and let the fruit or peel infuse for a month or longer. Hannah went on vacation, forgot about the steeping peels and ended up with a three-month infusion.

    Here’s her easy recipe:

    RECIPE: CLIMONCELLO, CLEMENTINE LIQUEUR

    Ingredients

  • 14-15 clementine peels
  • 3-1/2 cups water
  • 2-1/2 cups granulated sugar
  • 1 (750-ml) bottle vodka*
  •  

    *Don’t buy the cheapest firewater like Everclear, but don’t buy premium brands, either. Hannah used Popov; we used Russian Standard and Absolut (and couldn’t tell the difference in the finished product).

     

    Preparation

    1. PLACE the peels, water and sugar in a medium saucepan over medium heat. Bring to a boil and cook just until the sugar has fully dissolved. Turn off the heat, cover with a lid and let cool to room temperature.

    2. TAKE a pestle or other blunt instrument and muddle/mash the rinds, bruising them to release more of the essential oils.

    3. ADD the vodka, give it a good stir and transfer the whole mixture, peels and all, into a large glass jar (be sure to save the vodka bottle for packaging the finished product, if you don’t want to buy a decorative bottle). Seal the lid tightly and stash it in a cool, dark place for 1-3 months. You’re likely to get even greater depth of flavor if you let it steep for an extra month or so. When the liqueur is ready, the liquid should be a golden orange color and smell of sweet oranges.

    4. STRAIN out and discard the peels, and transfer the liquor to an attractive glass bottle. Store in a cool, dark place for however long you can make it last. It should keep indefinitely, but you’ll no doubt want to enjoy it before too long.

     

    mint-liqueur-goodcocktails.com-230

    Homemade mint liqueur. Photo courtesy Good Cocktails.

     

    MINT LIQUEUR

    If you’d rather have mint or other herb liqueur than a fruit flavor, here’s a recipe from GoodCocktails.com. You can make basil, rosemary or anything you’d like.

      

    Comments

    VALENTINE FOOD: Strawberry Banana Pancake Stack

    Enjoy this special occasion pancake stack for Valentine’s Day, Mother’s Day or other occasion when taking the extra step makes a big hit with family and guests. The pancake “cake” is sliced into six wedges.

    Prep time is 15 minutes, cook time is 30 minutes. Thanks to Hungry Jack Pancakes for the recipe.

    RECIPE: STRAWBERRY BANANA PANCAKE
    STACK

    Ingredients For 6 Servings

  • 2 cups pancake mix
  • 1-1/3 cups milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • Butter flavor no-stick cooking spray
  • 2/3 cup creamy peanut butter*, divided
  • 2 ripe bananas, sliced
  •  

    A pretty pancake stack to share. Photo
    courtesy Hungry Jack.

  • 1/2 cup strawberry jam, divided
  • 2 cups sliced fresh strawberries, divided
  • Whipped cream or whipped topping
  • Pancake syrup
  •  
    *This recipe used Jif Whips Whipped Creamy Peanut Butter. We wanted to add a touch of chocolate, so used the companion product, Jif Whipped Peanut Butter & Chocolate Flavored Spread.

     

    jif-whips-chocolate-spread-230

    Jif Whips is made in creamy peanut butter
    and this chocolate peanut butter spread.
    Photo courtesy Jif.

     

    Preparation

    1. PREHEAT oven to 375°F.

    2. STIR pancake mix, milk, oil and eggs in large bowl until smooth. Let stand 3 minutes.

    3. COAT a griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375°). Make 7 large pancakes, seven inches in diameter, in batches, by pouring a scant 1/2 cup batter for each pancake onto hot griddle to form 7-inch circle. Cook until bubbles appear and edges are dry, about 1 to 1-1/2 minutes. Turn and cook an additional 1 minute or until golden brown.

    4. PLACE 1 pancake on oven-safe serving plate; spread with 1/3 cup peanut butter. Top with another pancake. Completely cover surface with banana slices. Top with third pancake; spread with 1/4 cup strawberry jam. Completely cover surface with 1 cup sliced strawberries, mounding strawberries near outside edge. Repeat all layers. Top with remaining pancake. Cover with foil.

     

    5. BAKE 5 to 10 minutes or until heated through. Insert 6 decorative wooden skewers into stack-up, if desired, to secure each wedge. Cut into wedges. Garnish with whipped topping, if desired. Serve with syrup.

      

    Comments

    TIP OF THE DAY: Rose Cocktails For Your Valentine

    cocktails-with-flowers-chandon-230

    Toast your Valentine with a rose cocktail. If
    you can’t find organic rose petals for garnish,
    any edible flowers will do. Photo courtesy
    Chandon.

     

    In the Middle East, rose is a more popular flavor than chocolate. It’s used in beverages, candies, cookies and other baked goods, ice cream, jam and sorbet. The flower petals are turned into syrup. The flavor is quite glorious, and it’s a perfect pairing with sparkling wine.

    Beyond Middle Eastern and Indian markets, there’s not much rose-flavored food in the U.S. (we occasionally find rose marshmallows at fine confectioners). But rose is a flavor that fits right in with Valentine’s Day, and fashionable mixologists create menus of rose syrup-accented cocktails.

    WHAT IS ROSE SYRUP?

    Rose syrup is rose water with sugar added—essentially, rose-flavored simple syrup. Rose water itself is distilled from rose petals as a by-product of the rose oil (attar of roses) produced for perfumes.

    First distilled by Muslim chemists in medieval times, both rose syrup and rose water add a subtle rose flavor and aroma to sweet foods. You can use rose water and sugar in beverages, but for confections and baked goods you need syrup, which won’t dilute the batter, dough, etc.

     

    ROSE COCKTAILS

    Our favorite, easy rose cocktail is a Champagne Cocktail sweetened with rose syrup instead of the conventional sugar cube. There’s a Rose Martini recipe below. You can create other cocktails, or add the syrup to club soda for a mocktail.

    You can buy rose syrup in pink or clear hues, or make your own from rose water. You can whip it up in about 10 minutes and color it as light or deep rose as you like. If, after the first batch, you want even more rose flavor, exchange the tap water for more rose water.

    If you decide to distill your own rose water from rose petals (our friends with a large rose garden like to do this), note that only dark red roses impart much color; you may have to supplement with food color.
     

    RECIPE: ROSE SYRUP (ROSE SIMPLE SYRUP)

  • 2 cups sugar
  • 1/2 cup water
  • 1/2 cup rose water
  • Red food coloring as desired
  •  
    Preparation

    1. BRING the water to a boil. Add the sugar and dissolve, stirring constantly. When completely dissolved, remove the pan from the heat. Do not over-boil.

    2. ADD red food color as desired.

    3. COOL, then store in an airtight container in the fridge.

     

    RECIPE: ROSE MARTINI

    Ingredients For 1 Cocktail

  • 2 ounces gin or vodka
  • 1 ounce dry vermouth
  • 1 teaspoon rose-infused simple syrup
  • 3 dashes bitters (especially grapefruit or orange
    bitters
    )
  • Ice cubes
  • Garnish: organic rose petals*, raspberries,
    strawberries or lemon twist
  •  
    Preparation

    1. ADD ingredients including ice to a cocktail shaker. Shake well and strain into a chilled cocktail glass.

    2. Garnish and serve.
     
    MORE VALENTINE COCKTAIL RECIPES

     

    rose-simple-syrup-royalroseny.bigcartel-230

    Rose syrup. Photo courtesy Royal Rose Syrups.

     

    *Rose petals or other flowers used for garnish must be organic—not sprayed with chemical pesticides.

      

    Comments

    RECIPE: Strawberry Basil Gimlet

    Finish summer in style with a Strawberry
    Basil Gimlet. Photo courtesy Ruth’s Chris
    Steak House.

     

    Here‘s a “berry” summery drink: a Strawberry Basil Gimlet.

    We were inspired by this photo from Ruth’s Chris Steak House to make a batch yesterday.

    RECIPE: STRAWBERRY BASIL GIMLET

    Ingredients Per Cocktail

  • 2 parts gin*
  • 1/2 part fresh lemon juice
  • 1 tablespoon simple syrup (recipe)
  • 4 basil leaves
  • 2 large strawberries
  • Ice cubes
  • Garnish: notched strawberry and basil leaf
  •  
    *If you’re not a gin fan, you can substitute tequila or vodka; or use a sparkling wine like Prosecco. It just won’t be an official gimlet.

    Preparation

    1. MUDDLE the strawberry and basil leaves in a cocktail shaker with simple syrup. If you’re making multiple cocktails, it’s easier to purée.

    2. ADD gin, lemon juice and ice, and shake well.

    3. STRAIN into a rocks glass with ice. Garnish with a basil leaf and large berry, notched onto the rim.

    GIMLET HISTORY

    A gimlet is a tool for drilling small holes; the name was also used figuratively to describe something as sharp or piercing.

    The word “gimlet” for a cocktail was first used around 1928—perhaps for its effects on the drinker. According to Wikipedia, another theory is that the drink was named after British Royal Navy Surgeon Rear-Admiral Sir Thomas Gimlette KCB (who served 1879 to 1913).

    Gimlette allegedly introduced the drink as a means of inducing his messmates to drink lime juice as an anti-scurvy medication. (Limes and other citrus fruit have been used by the Royal Navy for the prevention of scurvy since the mid-18th century.)

    A 1928 description of the drink was “gin, a spot of lime, and soda.” In his 1953 novel. “The Long Goodbye,” Raymond Chandler wrote that “a real gimlet is half gin and half Rose’s lime juice and nothing else.”

    Forget that, Chandler: You may be a great fiction writer but nothing is better in a gimlet than fresh lime juice. If you want to use a lime juice cordial like Rose’s, here’s a homemade lime juice cordial recipe and the reason why you should make your own.
     
    Find more of our favorite cocktail recipes.

      

    Comments

    TIP OF THE DAY: Reinvent Eggs Benedict With These Variations

    Since it was invented in the 1860s, Eggs Benedict has been a posh addition to the breakfast-lunch-brunch menu. It was created by the chef at a tony New York restaurant, Delmonico’s, for a wealthy customer, Mrs. LeGrand Benedict (here’s the history of Eggs Benedict).

    The original recipe topped two toasted English muffin halves with round-cut slices of ham, poached eggs; and Hollandaise sauce. Over the years, the more conveniently-shaped Canadian bacon replaced the trimmed ham.

    The ham substitutions continued, gaining momentum among creative chefs in modern times. Why not create your own reinvention of Eggs Benedict for Mother’s Day or other special occasion? Select your options from these categories of ingredients:

    English Muffin Substitute

  • Buttermilk biscuits
  • Corn cakes
  • Croissants
  • Crumpets
  • Potato pancakes
  • Rustic country bread
  • Whole wheat English muffins
  •  

    Classic Eggs Benedict. Photo courtesy American Egg Board.

     

    Note: You need a type of bread that will soak up the egg yolk. Pita, for example, doesn’t work here. Steer clear of regular pancakes and waffles. They take what should be an elegant dish to McGriddles territory.

    Ham/Bacon Substitute

  • Artichoke hearts, asparagus, avocado, broccoli rabe, grilled portabella mushrooms (recipe), grilled tomato slice, creamed or wilted spinach
  • Corned beef hash (recipe)
  • Crab cakes
  • Lobster tail, shrimp, scallops (alone or in combination)
  • Pâté de foie gras
  • Poached chicken
  • Poached salmon
  • Prosciutto or serrano ham
  • Smoked salmon or gravlax
  • Steak tartare
  •  
    What about everyday bacon strips? Eggs Benedict should be a special dish. By all means serve poached eggs with bacon—just not on an English muffin with Hollandaise sauce.

    Similarly, fried eggs, sausage and gravy should remain their fine casual selves, and not be adapted into a Benedict-style variation.

     

    Portabella Eggs Benedict, a vegetarian
    option. Photo courtesy Mushroom Council.

     

    Hollandaise Sauce Substitute

  • Béchamel Sauce, a white sauce that can be flavored with just about anything (recipe)
  • Dill Sauce (béchamel with dill or other herb/herb mix)
  • Mornay Sauce (béchamel with cheese)
  • Mushroom Sauce
  • Sriracha-Accented Hollandaise Sauce (spicy)
  • Truffled Hollandaise Sauce
  •  
    Consider how you can flavor a basic béchamel to match the ham substitute. For example, add dill to the sauce for lobster, horseradish and lemon zest for crab cakes.
     
    Garnish

  • Baby arugula
  • Basil, chiffonade
  • Caviar
  • Chives, snipped
  • Microgreens
  •  

    FOOD TRIVIA: THE HISTORY OF BRUNCH

    The term, a combination of breakfast and lunch, was coined in the U.K. in 1895 to describe “a Sunday meal for Saturday-night carousers.” This first reference in print was an article in Hunter’s Weekly (source).

    Brunch eliminated the need to rise early for breakfast. Instead of the conventional post-church early Sunday dinner, the new meal, served around noon, started with a course of toast, marmalade, tea. coffee and other breakfast foods before moving on to some heartier fare.

    And the rest is delicious history.

      

    Comments

    TOP PICK OF THE WEEK: Chocolate Ganache Pups

    If you know a mom who loves chocolate and dogs, is there a better Mother’s Day gift than these chocolate pup bonbons?

    Made by hand by Gearhearts Chocolates, the milk chocolate bonbons are filled with silky chocolate ganache, which is lightly infused with handmade peanut butter.

    And they’re guilt-free: Five percent of sales of Peanut Butter Pups is donated to Companions for Heroes, a not-for-profit organization that matches rescue pets as companion animals to our nation’s wounded veterans.

    Read the full review and order yours today.
     

    FIND MORE OF OUR FAVORITE CHOCOLATES &
    EVERYTHING YOU NEED TO KNOW ABOUT
    CHOCOLATE.

     

    Who can resist these chocolate peanut butter pups? Photo by Elvira Kalviste | THE NIBBLE.

     

      

    Comments

    TIP OF THE DAY: Use Chocolate Truffles As A Cake Decoration

    We were checking out the Caramel Swirls website when this cake caught our eye.

    You don’t have to have great cake decorating skills to make an impressive cake at home. Just acquire an impressive cake topper.

    In this case, chocolate truffles were used to decorate the cake. If you have a box of chocolates, you can use them to equally good effect. Instead of piling them in the center, space them out around the rim of the cake.

    To take it one step further, use a spatula to apply chopped pistachios or other favorite nut to the sides of the cake.

    You can purchase chocolate truffles, or use this recipe to make them.

    If you want to send the cake to Mom for Mother’s Day, head to CaramelSwirls.com. We haven’t tasted it, but it’s made with fine ingredients: bittersweet chocolate, evaporated cane juice, butter, cage free eggs, cocoa powder, pistachios, chai tea, Earl Grey tea, Grand Marnier and vanilla extract.
     
    What’s Your Favorite Cake?

    Pick it out in our luscious Cake Glossary.

     

    Have a box of chocolates? Make an impressive cake. Photo courtesy Caramel Swirl.

     

      

    Comments

    TOP PICK OF THE WEEK: Mother’s Day Gifts

    Looking for something special for Mother’s Day?

    Of the products we’ve tried recently, here’s what we’re selected for our mother, aunt and other special moms:

  • Georgie’s English Scones. The scones arrive frozen, along with delicious lemon curd. You can also send ready-to-bake shortbread in the hard-to-find, festive petticoat tails (triangle) shape.
  • Kimberley Artisan Vinegars. Handcrafted in California, these organic vinegars have a depth of flavor and richness that’s different and delightful.
  • Clase Azul Reposado Tequila. The most exciting Tequila we’ve ever had, in a stunning reusable majolica earthenware carafe.
  • The Corksicle. Forget the ice bucket: This is the best way to keep your wine chilled on the table.
  •  
    See the full review for details.
     
    FOOD FACTS

  • The history of scones
  • The history of shortbread
  • The history of Tequila
  • The history of vinegar
  •  

    Scones, fresh from the oven, are a treat for Mom. Photo by Elvira Kalviste | THE NIBBLE.

     

      

    Comments

    « Previous entries Next Page » Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact